These easy Snowball Cookies are an old fashioned, buttery shortbread cookie with pecans that are dipped in powdered sugar. They’re an elegant treat to enjoy any time of the year and to add to your Holiday season baking!
Some people know these cookies as Italian wedding cookies, Mexican wedding cookies, and even Russian Tea cookies. I grew up calling Pecan Balls. However you may know them, they are melt-in-your-mouth yumminess that everyone loves.
Pecan balls were one of my Grandma’s specialties and are truly one of my fondest childhood Christmas traditions and are, by far, my favorite cookies. We made these cookies and these Oreo Balls every year and it’s so great creating the same memories with my own children.
These pecan cookie balls are the best simple and delicious treat that comes together quickly and the dough freezes well. It’s hard to beat cookies shaped like little snowballs right?! They are pure decadence.
Butter – a cup of unsalted butter to give that classic, buttery shortbread flavor
Sugar – just a tad of white sugar gets mixed into the dough
Water – a small amount of water to moisten the dough
Vanilla extract – To give it the cookies flavor
All purpose flour – I have also used Bob’s Red Mill One-to-one flour
Confectioners’ Sugar – to roll and coat the baked cookies in
Tips and Variations
Make them with no nuts if you’d like.
Used chopped walnuts, almonds, or any type of nut you’d like to use.
Add 1/3 cup of mini chocolate chips if desired.
Add 1/2 cup cocoa powder for a chocolate version.
Chop nut in a food processor or with a hand held chopper.
Add 1 teaspoon of almond extract in place of 1 teaspoon of vanilla extract if desired.
How to Make These Butter Ball Cookies
Preheat oven to 325 ° F
Place the butter and sugar in a large bowl and cream with an electric mixer on medium speed. You can also use your stand mixer with the paddle attachment as well
Add in the water and vanilla extract and mix until combined.
Then add flour and mix on low speed until flour is just mixed in, making sure to scape down the sides of the bowl..
Add the chopped nuts and gently stir to combine.
Chill in the refrigerator for 2 hours
Using a cookie scoop, scoop dough into your hand and roll the dough into 1-inch balls and place on an ungreased baking sheet.
Bake for 20 minutes until golden brown.
After baking, transfer to a wire rack and cool for 5-10 minutes.
Place the confectioners’ sugar in a shallow bowl or plastic bag. Roll each baked cookie ball in the powdered sugar while they are still a little warm. Then place them on a sheet of parchment paper .
Roll in the powdered sugar again for a second time after they have completely cooled to generous coat the outside of the cookies.
Store in an airtight container for up to 5-6 days.
Yes, you can place the cookie dough in a freezer bag and freezer for up to one month. The entire ball of dough can be frozen or roll the cookie balls and then freeze them. Thaw in the refrigerator or at room temperature prior to baking.
Freeze snowball cookies after baking as well. Once they have thawed completely, roll them in powdered sugar again to freshen them up.
Try these other easy Holiday treats too:
Old Fashioned Snowball Cookies
- 1 cup butter 2 sticks
- 1/2 cup sugar
- 2 tsp water
- 2 tsp vanilla
- 2 cups all purpose flour sifted
- 1 cup pecans chopped
- 1/2 cup confectioners Sugar
- Preheat oven to 325 ° F
- Place the butter and sugar in a large bowl and cream with an electric mixer. You can also use a stand mixer.
- Add in the water and vanilla extract and mix until combined.
- Then add flour and mix thoroughly.
- Add the chopped nuts and gently stir to combine.
- Chill in the refrigerator for 2 hours
- Roll the chilled dough into 1 inch balls and place on an ungreased cookie sheet.
- Bake for 20 minutes.
- After baking, transfer to a wire rack and cool for 5-10 minutes.
- Then roll in confectioner's sugar.